Vegan Cornbread

Makes 12 to 16 squares

This is a delicious basic vegan cornbread. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. For best results, use old-fashioned cornmeal.

Preheat oven to 350, line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, wisk together the soymilk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.

[…] next day, with a side of roasted brussel sprouts, but it’s likely even more delightful with vegan cornbread or a sprinkle of Daiya on top. It had such a nice, unique spice taste, thanks to the mixture of the […]

this was not that great…sorry. as Awesome said, very dense. it’s not very moist and is just mediocre. i am still in search of a good vegan cornbread recipe. very disappointing as ppk baked goods are usually bomb

This turned out great- and fyi I made it with whole wheat pastry flour instead of regular flour and it was still delicious. Definitely don’t overcook it- I only cooked mine 25 minutes and it was perfect.
Nice recipe.

I made this today and served it sliced thin in the bowl under your Chipotle Chili with Sweet Potatoes and Brussels Sprouts that I had made previously. I only have a loaf pan, or a glass baking dish, so after reading comments above decided to go with the loaf pan. I let it cook until the toothpick came out clean, and it came out perfect. Very dense, not sweet, absolutely perfect with your a-ma-zing Chipotle Chile recipe.

@Diane…I am not the most experienced vegan cook, but most of the recipes I have tried use applesauce, mashed banana, certain oils, and various other things to take the place of eggs. It all depends on what the purpose of the eggs is in the recipe (binding, color, structure, and so forth) as to what you will use as a replacement. My guess is the syrup and oil will serve some of that purpose in this recipe.

[…] I’m going to try this recipe from Fat Free Vegan this year. That takes care of the black-eyed peas, for a side of greens I’ll probably do something along these lines, since it’s easy to do for a crowd. I’ll mix collards and kale for this, and serve with brown basmati rice. I’m also planning to make this cornbread. […]

I’m pretty picky about cornbread and find most to be too sweet. I LOVED this recipe and so did the rest of my family. Best cornbread recipe ever. I have yet to try one of your recipes that was not amazing. Thank you!!!

Eggs are used in baking as both a binder (way to hold things together) and to help them rise. You can buy vegan egg replacer, which is a combination of arrowroot powder and baking soda, I think, which you beat with warm water and add to recipes. However, it is best to follow a good vegan recipe – my absolute favorite baking recipes are from the classic Marilyn Diamond book, Fit For Life Kitchen. GREAT vegan everything, including banana bread, cheesecake, pumpkin pie, and brownies (when you add real cocoa instead of her suggested carob, that is). In general, vegan baking (especially when you use whole grains and alternative sweeteners, unlike those faddish cupcakes which are only technically vegan) can be very dense, and I have had very good luck making breads into bars instead of a classic bread shape: ie, spreading the vegan banana bread recipe out over a brownie sheet.

This recipe is great! I just made it tonight to accompany vegetarian chili. I used a black, non-stick pan, and it cooked so beautifully. The crust on the bottom provides a satisfying crunch. Thank you!

pretty gross. I’m a fairly experienced vegan cook. It was not fluffy. It was not moist. I don’t like sweet cornbread but this tasted like cardboard. I used soy milk. I did NOT use a glass baking dish. This is just a bad recipe. It could use something to flavor it. Maybe more salt or less cornmeal. Maybe some more oil. Not sure. But this was a flop.

i used blackstrap molasses because i ran out of maple syrup and baked this thing in a well seasoned, vegan cast iron pan. it turned out well. simple, moist, corny. you could totally add chilis, spices, or whatever to customize. basically a really good staple vegan cornbread. thanks ISA!!!

Just made this! I, like others, used almond milk instead of soy, and I added one finely minced chipotle pepper. I also only baked it for 24 minutes because I’ve had horrible mishaps with over-baking vegan goods. It turned out perfect. Now I’m slightly more inclined to re-try baking vegan cakes and such. Thanks!

[…] Vegan Cornbread | Post Punk Kitchen | Vegan Baking & Vegan CookingThis is a delicious basic vegan cornbread. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. For best results, use old-fashioned cornmeal. […]

Made this today for client with dairy/nut/egg/soy allergies…used rice milk in place of the soy. I made these as muffins in a 24-cup tin, and added a tbsp of corn kernels and a smidge of minced scallion to each one. Delicious and adorable! A keeper for sure, thank you.

I will preface what I’m about to type with this: I am not a baker [yet]. Its been well over a year since I last mixed anything up, and back then I was not vegan. I was a little scared to try to bake vegan… anything, but since I had a serious hankering for some cornbread, I was determined. Bought all the goods, measured and mixed everything by your directions and… I forgot to add the salt! [gasp!].

You know what? It was still delicious!! A little earth balance made it even more perfect with my lentil vegetable soup. So, so good! I’m inspired to bake again soon (must remember salt!) and I’m about to order one of your cookbooks on Amazon. 🙂 Thanks!

I followed the directions exactly and used a round metal pan. My daughter is a vegan. This cornbread came out perfect! As a non-vegan, I could not tell the difference between traditional cornbread and this recipe. Excellent job! I will use this forever!

It only took 25 minutes for me, as well. However, we put it in a pie pan and used wax paper. Note to all: Do not use wax paper. The cornbread will stick to it and take all the crunchy goodness. Despite the setback, our meal turned out lovely. We had collard greens and barbecue tofu with it (http://i.imgur.com/zCrYs.jpg) and it was divine.

Delicious cornbread! I’ve only been vegan for 3 months and still on the search for tasty vegan recipes, so I’m glad I found this one! It’s better than the old cornbread I used to make with egg and milk. Mine turned out very moist and didn’t have that grainy feel that some cornbreads too. Last night I had it with chili. This morning I skillet-fried it with a teas. of olive oil and served it with maple syrup. Yum.

This just didn’t turn out great for me. I used regular vegetable oil instead of canola, and molasses instead of maple syrup; I baked it with parchment paper in a metal pan for about 30 minutes (I was checking from 20 minutes onwards, so I don’t think it was overbaked). It didn’t rise at all, it was barely an inch high. It didn’t have a strong ‘corny’ taste, which I prefer in my cornbread. It also stuck to the paper quite badly.

Today I was really in the mood for cornbread, which I haven’t had since I became a vegan…. I tried recipes from like 4 different sites. 2 of them I literally fed to my dog because they were so bad. One was kinda ok, but grainy and dry. THIS ONE WAS DELICIOUS. I should mention that I was trying to make a low-fat vegan cornbread, so I substituted applesauce for the canola oil and water for the soymilk. Even with those additions (and even baked in pyrex glass) it was great – dense and not too sweet and a nice, mild, corn-y flavor. With my substitutions it did take more like 45 minutes to bake, but when it came out it had a nice cracked top and golden edges. My life would be so much more depressing without your recipes, thank you!

WOW! I’m so glad I tried this recipe – THANK YOU! This is better than any cornbread I’ve ever made, and I’ve made a lot of cornbread! This is the first vegan cornbread I’ve tried, and it is much more moist and flavorful than traditional cornbreads I’ve made. In a non-vegan past I had to douse cornbread with butter and honey to get it to have any flavor. This cornbread is incredible just as it is! I used one cup vanilla soy milk and one cup plain soy milk, and it turned out fantastic!

I loved it. I added crushed green peppers and onions to my cornbread mixture and put it on top of a red bean and rice dish for a real mexican styled pie. Baked in the oven for about 25 mins… and the whole thing turned out perfect.

This recipe was pretty disappointing. My boyfriend, a recent omnivore convert, said it tasted like chalk. 🙁 I loved the texture, it was dense but soft, crisp on the outside, and didn’t stick to the pan at all. The flavor, however, was not sweet enough to taste like cornbread at all! I used homemade almond milk, and wonder if super-sweet commercial soymilk would have solved the problem.

This recipe was delicious had to stop myself from eating all of it at once! I substituted the corn kernels (as didnt have any at home)with roasted sweet red pepper, spring onions,and peas, it was divine! Thanks 🙂

I don’t get the negative comments, they probably did something wrong because this recipe is great. There is no eggs, so just taste the batter and adjust the sweetness or consistency to your liking. I like it sweeter so I just added some stevia, and threw in some corn. Moist, and very good. Just make sure you check it after 20 mins. I have a gas oven and it was still done within 22 mins.

I’ve made this a few times now, but just last night I tried using coconut milk (the milk-like stuff in a carton, not the thick canned stuff), and it came out amazing! So incredibly moist and succulent.

We had it with a nice vegan chili, but barely even touched it because we couldn’t stop eating the cornbread!

Oh my gosh, thank you! I have been looking for a good corn bread recipe for years and this is the best one! I can’t believe it tastes so good without sugar (weird to say, but it surprised me)! xD Yummmm!

A little rant: If a recipe doesn’t work out the way you expected – don’t comment with, “No offense, but this was terrible.” How about, “I followed the recipe but it didn’t turn out well for me,” and accept a little bit of the responsibility.

I was a little hesitant to make this due to negative comments, but soon realized that most of these people don’t seem to understand that cornbread is REGIONAL. For some, cornbread is sweet and cakey. For others, it’s dense, dry and designed to sop up soup. For yet others, it’s somewhere in the middle. This is not a cakey, sweet cornbread, as is stated clearly in the instructions. Yes, it has a little bit of of sweetness, but it’s mostly savory. I doubled the maple syrup since my family is used to the sweeter variety, and it was thoroughly, overwhelmingly enjoyed.

A few notes: Someone mentioned that it only rose to about an inch high. That is exactly how mine turned out – and exactly how dense it is supposed to be when baked in a 9×13 pan. Again, this is not cakey cornbread! Second, I was grateful for the comments about the bread being done in much less time when baked in a gas oven. Mine was perfect after only 20 minutes. So don’t be scared away by the naysayers – this recipe is fabulous for vegans or those with food allergies!

AAAHHHHmazing! Never made vegan cornbread before, so I was a tad worried. I followed the entire recipe except I didnt use any vinegar, and I used a heaping tablespoon of baking powder instead of a teaspoon, because so many people said it was too dense. I put 1/4 cup batter per muffin tin cup, and for half the batter i added sauteed onions, garlic and bell pepper with some red pepper and paprika. Both versions came out fluffy, and moist (only baked for 20 minutes). LOVE this recipe!

I made this recepe 2 times and it was AWESOME and not dense either. Like Whitney stated, it probably is dense if using the recommeded pan, but I used 2 9in round baking pans and my bread was a little over an inch. My husband, loves it and does not prefer any other cornbread

Hey!! Making this now. Used coconut milk that I had on hand, wheat flour, and sugar instead of maple syrup. Other than that all the calculations are similar. But, my dough turned out SOOOOOOOOOOOOOOOOOOOOOO thick. Almost exactly like play dough. Just added some more coconut milk to thin it out a bit. Wondering how thick the dough is supposed to be?

Update: I ended up with a delicious polenta pudding type thing, but somehow got this very wrong and ended up with something dramatically different from cornbread. I baked it for about an hour. Almost comically botched this– could have been because i did not curdle the coconut milk enough (probably the case, added the oil first on accident). Will try this again because the flavor is good. But OH MAN did i do this incorrectly. Thanks for the recipe!!

Yum yum yum! I freaking love this cornbread. It’s so easy to make and supper yummy. I now make it every time I make chili and it’s a total hit–even with anti-vegans. I like it plain, with Earth Balance, or with maple syrup on top. I’d like to make them into muffins. Anyone know how long to bake them?

Yum. I made this tonight to go with soup and it turned out fantastic. I also substituted almond milk for soy because we didn’t have soy. The almond milk was unsweetened. The bread was delicious and not too sweet – I like a more savoury cornbread that you can slather earth balance on and dip in a soup or chilli. This was the perfect thing to eat with soup, and also to use up a bunch of cornmeal we got a while back from the market. Thanks!!!

Thanks for a wonderful recipe. I had to use white vinegar instead of the apple cider vinegar and baked for 28 minutes. It’s moist; not too sweet and has a great corn flavor. I don’t cook much but this was quick and easy… it will taste great in my vegan soup tonight.

[…] Tonight’s Vegan Cornbread recipe is brought to you by Post Punk Kitchen. It’s an old one apparently. If you’re not familiar with the Post Punk Kitchen website, it’s the product of vegan cookbook author Isa Chandra Moskowitz. I don’t know much about her other than that she has written a bunch of books that sit on our bookshelf, including the aggressively named Veganomicon and Vegan Cupcakes Take Over The World. The recipe says to bake in a standard baking pan, but these to made in a muffin tin because, well, let’s face it, everything comes out better in a muffin tin. […]

Dearest,
I cut the recipe in half and the only other thing I did differently was to use half blue cornmeal, half yellow cornmeal. Oh, and I used a muffin pan. These were very cake-y – the bottoms were almost chewy. Where did I go wrong? They were also very bland. No taste whatsoever. Is it the cornmeal I’m using (some I got from Whole Foods)? And I sprayed the pan with canola oil. It is a non-stick pan. Help!! 🙂

This is my favorite cornbread recipe. I used whole wheat flour, no maple syrup, and RICE MILK. it makes all the difference, it turns out to dense (to me) with soy milk. Even my non vegan family members agree that it is amazing. I’m about to make it in advance for Thanksgiving stuffing 🙂

I followed the recipe completely, no changes to anything, and it turned out pretty well. It had the perfect balance of moisture in the center and crunchy crust. The pan I used was probably a little too deep, so they turned out a bit thinner than I would like. But taste wise they were pretty good. Thanks, Isa!

I love any recipe of yours your gnocci is to die for and am looking forward to trying this. I have your vegan witha a vengance cook book and you are helping to hook my husband on a better way to live. Going to subsitute agave for the maple syrup and coconut milk for soy…will let you know how it turns out.

And so, made it, and put it on top of a tomatoe, bean, onion, macaroni concoction I had made a night before and it is double awesome, took about 45 minutes to cook, could be my oven but the recipe….stays in my files. Thanks.

I am new to baking, and I just made
this cornbread it was easy to make. I did
not have any hot peppers, but I did have
hot tomatillo sauce, I mixed it into the
batter for an extra kick. The cornbread
came out tasty not too sweet with alittle heat. Great recipe!

Delicious! I followed the directions exactly, no substitutions, and it came out great.

I’ve been eating and baking vegan for the past 4 years, and I’ve been disappointed many times over by vegan recipes for baked foods. Robin Robertson’s cornbread recipe from VEGAN PLANET came out terribly for me. All of Isa’s recipes have worked well for me, but I still approached this one with caution. A friend asked me to bring vegan cornbread to her party, and so I decided to give Isa’s cornbread recipe a shot. Now I’m just sad that I didn’t add this to my plate and my repertoire earlier! Yum!

We really enjoyed this savory cornbread. I used a 9×5 loaf pan and needed 35-40 minutes, but I also had something else in the oven at the same time, so that may be part of why it needed so long. I altered the ratios of flour a bit because I wanted it to be more corn-flavored and dense, so it was 3/4 cup of whole wheat pastry flour and 2 1/4 cups of blue cornmeal for me. I tried for a little kick with this pepper blend that I have, but I added too little, so it really wasn’t obvious.

Those with trouble getting any rise going, did you really whisk for two minutes? I think that might make a big difference. I whisked for less than that, reread the instructions (I do that frequently as I execute a recipe), and went back to whisk for a bit longer to get the full two minutes. I was impressed with how much more foamy the liquid portion got with that extra whisking time.

This is still my favorite cornbread ever! The cornbread of my dreams! I finally realized that it was supposed to be made with “coarse grain” cornmeal, so I made that adjustment when I made this last night. The result: EVEN MORE DELICIOUS!!!

Cornbread update, because I am cornbread-obsessed! I tried this with gluten-free flour mix (Bob’s Redmill) to replace the white flour, and it worked magnificently!!! I added a little extra baking powder too for good measure.

Just halved this and made it tonight on a random whim. It turned out well – surprisingly not dense and quite moist, but I think it’s because I put it into an 8 inch round baking dish so it rose quite a bit. Thanks for a very quick, easy, and delicious recipe! Will be my go-to in future

I’m from Germany and I’m dying to try this recipe. Sounds sooo delicious. But I’m not sure what you mean by ‘old-fashioned cornmeal’. What we have here is either the polenta kind of thing or, well, cornmeal which has the structure as normal flour. What type do I need for the cornbread?

[…] a few photos, in case you want to make your own Georgia Cornbread mix! This recipe is adapted from The Post Punk Kitchen’s amazing cornbread recipe. I upped the sweetener a bit, since I like a sweeter cornbread, and instead of canola oil (which is […]

[…] a little fancier than toast with jam, so I googled “vegan cornbread” and happily landed on Isa Chandra’s recipe. It got mixed reviews from the commenters, but I figured since I had never made cornbread before, […]

I’m from the South and a cornbread baker from way back. We always put our baking pan, with a little oil in the bottom, in the oven while the oven preheats. We don’t use a liner of any kind. When you pour in the batter, it sizzles and creates a wonderful crust on the bottom and sides of the cornbread. It’s been made this way for generations of Southern women and we love our cornbread! I’m going to try this recipe tomorrow using that method.

[…] sultry and satisfying meal: boiled some beans, fried some greens and slathered it on this: http://www.theppk.com/2007/10/vegan-cornbread/. He sure made a mash (impressed me), and I was dreadful happy to eat this for several days in a […]

I have made all kinds of cornbread and it is always dry no matter how much I pay attention to the timing. I LOVE this recipe! I used rice milk instead of soy and I heated the pan in the oven before putting the batter in (’cause that’s just how you do it in the south,lol). Anyway, this was the first time that I have made cornbread that didn’t come out dry! My kids and husband really loved it! Thank you for this recipe, I really enjoyed it =^.^=

Made this with dinner. This is the best cornbread recipe ever! After reading the comments, I decided to add a couple things tho’. We really like sweet cornbread, so I added raw sugar and a generous amount of agave nectar to the batter. It came out wonderful. I baked it for 26 minutes.

Thanks for a great basic cornbread recipe. My mother made the best, but it wasn’t vegan, and I’ve been trying to recreate hers vegan for some time. This recipe has been tweakable enough to allow me to come close. I am from Mississippi, and our cornbread is more cakelike than dense, but not too cake-like, and not sweet, but with a light sourness. The way we cook cornbread here is to preheat the oven to 425 degrees. Put the oil in a seasoned cast iron skillet and put the skillet in the oven until you get the other ingredients ready. It will be more like 1/2 c oil. Put 1 1/2 c cornmeal, 1 1/2 c flour, 2 t baking powder, and 1 t salt into a bowl. Mix 1 T ground flax seed with 2 T water to sub for 1 egg (real southern cornbread has 1-2 eggs). Mix the 2 c soymilk and 2 t cider vinegar (next time I may use lemon juice for a more sour taste) to sit. Add 1 T agave nectar and 1 T maple syrup to the dry stuff, the flax to the dry mix. When the soy milk is clabber-like, add enough to make a “sloopy” mix – I had about 1/2 c left over. Stir real well; the mix should drop off the spoon like pancake batter. Take the skillet out of the oven, and pour some of the excess oil into the cornbread mix. It may sizzle – that’s good. It’s okay if it doesn’t. Stir the mix. Then add it to the skillet and put it in the oven to bake for 20min. It will be really good and brown on the bottom. When done, take it out, and flip it over in the skillet. Slice into 8 slices and serve from skillet.

The same thing happened to me as it did to Juniper. The cornbread came out completely dense like a pate, and tasting of flour and little else. I even put in extra spices like thyme in the dried form. I checked the recipe and I wrote it down correctly. Any ideas what went wrong? It took a long time to bake at 350 in a cast iron skillet.

[…] our second chili adventure of the month, this information was fresh in my mind, so I went with this vegan cornbread recipe from the always reliable Post Punk Kitchen. This one held together well, but lacked the […]

Thx for the great recipe. I grew up with Midwest cornbread at least once a week & now that I am vegan, VERY much appreciate adding it back in the mix. Added a whole can of corn kernels & it turned out wonderfully. Lightly browned & moist, even though I used a glass pan & cooked it for 30 minutes. Would not have been so moist without the corn kernels. Was fun to add the vinegar, as most Pennsylvania Dutch recipes that my family passed down have it in one form or another. Who knew we were being health-conscious at the time?

I love this cornbread! I have to make it when other people are around or I will eat the entire pan in one day. I actually have to adapt it with all-purpose gluten-free flour and xanthan gum but it still turns out great, while some recipes don’t translate well to gluten-free at all without considerably finagling. I also use almond milk instead of soy and add corn kernels for texture. Next time I’m going to try it with applesauce to avoid the oil and I have a feeling it will be a lighter, fluffier, sweeter version perfect for dumping maple syrup on and eating beside a frittata. Thanks!

Not bad! I just made this for the first time. I did not use the vinegar (because I didn’t have any!) I’m wondering if next time I might try to add any Earth Balance butter? Just wondering if anyone has tried adding vegan butter?

This was delightful. Moist and really, fairly light. I didn’t have any maple syrup, so I substituted 3 T brown sugar and a little extra soymilk. I had an ear of corn in the fridge, so I scraped off the kernels and added those too. Excellent!

The taste was great, but I messed up somewhere….my ingredients separated when cooking and cornmeal stayed to the bottom and I had a sweet, rich corn pudding on top of the cornmeal. I followed the recipe, using room temperature soy milk and gluten free flour. My batter was very loose though but I’m sure I used the right amount of ingredients. Anyone have this issue? Hope to figure out where I went wrong…want to make again!

This is a great recipe! I followed the suggestion of one of your viewers and put carmelized onions in the bottom of the pan, then sprinkled Bako chips in the pan, then poured the cornbread mixture over and baked it for 25 minutes. Came out oh so great. Thank You!!!

I made this cornbread for lunch today. It is the best vegan cornbread that I have found. It always turns out well for me. I bake it in an iron skillet but I think the key is beating the milk, vinegar, oil and maple syrup, like you state, until bubbly.

I’ve been making this recipe for a couple years now, and it’s never steered me wrong. My favorite way to bake it is in my cast-iron skillet. It gives it a tiny crispiness and it makes me feel like a cowgirl. In my apartment. Anyways, it’s great to have basic staple recipes you know you can turn to all the time. It’s all thanks to you 🙂

Mmmm! Perfect! I replaced all of the oil with applesauce and accidentally used whole wheat flour, but it still turned out perfectly, and very moist b/c of the applesauce! Delicious! The key to this recipe is remembering to mix all of the wet ingredients vigorously for at least 2 minutes! Thanks Isa!

I’m making this tonight, to put in the bowl before ladling in the black bean, sweet corn & sweet potato chowder I made this weekend and I cant wait to belly up to the TV trays with the hubby and watch Monday night football! I do plan on using blue corn meal cause I’m a rebel like that, and I will omit the oil for applesauce so I can eat pumpkin bars for dessert with less guilt, oh and for extra measure I’m using some kernels I had on hand for extra corniness, but other than that I will follow the directions to a T 😉

On a sidenote, I’ve yet to make a ‘bad’ recipe from PPK, Veganomican, or anything that Isa or Terry touches, and I’ve made a lot of their recipes. I had to comment after reading a few of the negatives on here, the nasty commentors. I have to laugh at the 1% that claims its a ‘bad’ recipe or it doesn’t taste good at all. Could it be you don’t know how to bake and your own tastebuds are bad? jus sayin’ you’re in the minority here, maybe it’s *you*?

I used to think corn bread (vegan or not) was a lot of work so I never looked into making it, but winter’s approaching and we eat a lot of soups and chili’s for dinner, and since we never have eggs, I thought I’d try making this from scratch rather than a box because after reading the ingredient list and preparations: shit looked EASY.

Obviously this isn’t going to turn out exactly like “your mom/grandma” made it, so my expectations weren’t bothered, because NOTHING IS EVER EXACTLY LIKE YOUR MOM/GRANDMOTHER’S COOKING.

Anyways: I made it, with a few tweaks (1/2c wheat flour, 1/2c white, agave instead of maple syrup because it’s what I had in the kitchen). I baked it in a GLASS DISH *gasp!* and it came out AMAZING.
My mom, who normally hates vegan food, couldn’t tell a difference. Most importantly though: my husband and picky 3 year old daughter LOVED IT.

This is definitely in my folder of “favorites,” that I’ve made many times.
I thank you and appreciate this recipe!

I really enjoyed this recipe! I was worried they wouldn’t turn out because I read the recipe wrong and mixed the oil/syrup in with the dry ingredients instead of the wet. But they’re still good! I don’t have a baking pan so I used a muffin pan and followed someones advice to use a tablespoon of baking powder instead of a teaspoon. If I make these again I will use more oil on the pan- I did oil it but not enough. They taste great-thanks for the recipe!

I just want to say, that like every recipe of yours that i tried, this too came out to be so delicious!! It as really really good! it makes me wonder why people baked with eggs and dairy to begin with.. You are the Julia ChildJamie OliverDonna HayNigella Lawson (pick which ever you relate to the most) of vegans.

I followed every direction to a key (sift, means sift… foamy means foamy). I subsitituted almond for soy, because we dont eat soy and I doubled the syrup because I like sweet. Simply amazing. Exactly what this vegan was missing. Thank you.

I made this last night. I followed the recipe exactly, except for the pan (I only had an 8 x 8″ metal pan, which I baked for 30 minutes). The consistency turned out very dense as described (which is fine) but the bread didn’t taste like corn at all! It was so bland! I will not be making this again.

So bummed. I followed the recipe to the letter and this cornbread has zero flavor. Texture-wise it’s ok, (not the best, but ok,) but it is so bland. I made it to go with tonight’s chili and it was a big disappointment. Not sure what happened …

Hi, I’ve made this several times and every time it has come out perfect. I used coconut oil instead of canola oil, lemon juice instead of apple cider vinegar and almond milk instead of soy milk and it was perfect. I also used an 8 x 8 square glass dish so the slices were very thick. It does have a bland flavor (as stated in the recipe) but you can always add and extra 1 – 2 tablespoons of maple syrup if you’d like it sweeter. My family loves it and this recipe is a keeper! Thanks so much!

This ended up tasting really bland for me 🙁
I used the cornmeal from the bulk section at Whole Foods, and someone else had complained about theirs tasting bland with Whole Foods’ cornmeal. That might be the culprit, because I like my cornbread to taste really corn-y and savory, and I didn’t get that. I’m thinking of trying this with another brand of cornmeal and adding some real corn and jalepeno pieces, and seeing how it goes, because I love the texture!

I love how dense this bread is, but the flavor was a little bland. It went well with the Snobby Joes I made since that had a lot of flavor. I had substituted applesauce for oil thinking that would sweeten it up a little (I enjoy a sweet cornbread) but I don’t think that helped – if anything it just made it drier. I’ll have to try this recipe again with some added twists. But the recipe clearly says it’s a great “basic cornbread” and I would definitely agree with that statement!

Really great. Used bobs redmill for the cornmeal and replaced the flour with bobs all purpose gluten free mix and since I was running low on the cornmeal I ended up making a little under a half recipe cutting the oil back a tad and a little extra baking powder. It filled two greased mini bread tins nicely. I also added some sugar and extra maple since I like mine a little sweeter. After baking for about 35 minutes I plopped them right out of the tin and set them on a rack to cool. I ended up treating myself to a slice and was surprised with the results, didn’t taste much like cornbread (prolly from the flour replacing I did) but it was gooooood! Going to make again, a really great basic recipe to play with.

What is the difference between cornmeal and old-fashioned cornmeal? At the store in the dry bulk section – they have cornmeal in one and polenta in the next one that looks just like cornmeal but maybe courser?

Isa, I don’t know you, you are my favorite human. Not-quite-vegan, cornbread hankering boyfriend thinks I’m the god of cornbread now. But YOU are the real god of cornbread. I just had a slice with chickpea cutlets and a little salad–total perfection. (And just dished some up for dessert with some maple syrup on top.)

[…] this recipe, the pie filling appears below. For the cornbread topping, I used this Vegan Cornbread recipe, divided in half, from the Post Punk Kitchen. After you prepare the pie filling below, you will […]

The negative reviews here almost scared me away from this recipe, but I’m really glad I made it! Great (possibly BEST) cornbread I’ve ever had!! The texture is moist and dense. I used a cast skillet, and thought the amount of batter was perfect. Thank you, Isa, for another phenomenal recipe.

I have a tenuous relationship with cornbread in that it’s all either too sweet or too soapy or just plain crumbly and dry. This, however, was perfect. I used unsweetened soymilk and agave and it was perfect. Not too sweet, super moist, and crispy edges with my stoneware baking pan. I considered heating up my cast iron skillet and the baking it in there, but changed my mind at the last minute. Next time? I’m going with the skillet.

Agreed, some negative comments make me sceptical but actually the ones I should have listened to are those who mentioned how they substituted this and that it still worked!

I am really pretty atrocious at baking and this recipe seems indestructible! It will come out well whatever you do to it! Or so is my experience!

I had no apple vinegar and mixed in half and half of malt and rice vinegards. Worked well. I used agave instead of maple because I could not find it in my pantry. Used sunflower oil and even had to use polenta (milled a bit more in a coffee grinder) since here they do not sell cornmeal!

Plus I used unsweetened soy milk and chucked in chilli flakes. And since I live in Europe, I have no clue what a “cup” really is, so I just used a teacup and pray for the best. Perfect consistency! Moist, not at all stodgy, neither too dense not too light! I even managed to get a thin crust on the top (after covering it with a thin layer of oil and a bit more salt once it was cooked and putting back into the oven).

My only word of wisdom to those who are trying this like me: the recipe is great and it works incredibly well!

My own feeling is that I went overboard with the chilli flakes (to be avoided in full for me next time since it is really spicy) and that I would have liked it a bit sweeter and saltier.

Regardless of these minor personal adjustments, this is one great recipe!

I made this today and the taste and texture were great but it did have a slightly bitter aftertaste. I figure this has to do with the added acid along with the baking powder. I’ll omit the vinegar bext time or perhaps substitute some of the bp with baking soda.

I have been making this all the time lately. I bake it in silicone muffin molds, and add in fresh corn kernels, hot peppers, or whatever else I have on hand. The recipe isn’t too sweet (just how I like it) and it’s a great base to riff on. It’s pretty awesome to have the corn muffins for a quick breakfast. Thanks!!

Did not like this recipe at all. It smelled like homemade play dough and tasted like nothing. It was dense and moist as others commented but it is spongy and flavorless. I am not a vegan but made this recipe because I did not have any eggs and wanted some cornbread to go with some chili I had made. I ended up throwing the whole batch away.

Improved recipe that I tried today: add two tablespoon of margarine to the oil mixture, take out one tablespoon of AP flour and replace it with cornstarch/cornflour. To leaven the bread, start with wisking one teaspoon of baking powder and vinegar before mixing it with the soya milk. I also added some sweetcorn kernels, chopped red pepper and grated vegan cheez at the end before pouring the batter to the baking tin. I rewrote the full improved recipe on http://adeline-andy.blogspot.co.uk/2013/10/vegan-cornbread-recipe.html?m=1

Awesome! I ground some blue corn kernels and came out with a cool purple cornmeal, used spelt flour instead of all purp, my oil of choice was coconut, used honey instead of maple syrup, almond milk instead of soymilk, and I added vanilla extract, cinnamon, nutmeg, ground flaxseeds, apple butter, and orange zest. I also did muffins instead of a pan and sliced my remaining orange thinly and placed on the bottom of the muffin pan (taken from the great idea of onions on the bottom) cooked for 30 min came out moist and sweet. yummy purple corn orange muffin, lol.

I’ve just been volunteered to bring cornbread to a company potluck, and I can’t wait to show off some tasty vegan eats! That said, I’ve got a giant bag of local stoneground corn grits on hand – do you think they would work in place of the cornmeal for this recipe?

So this little measles comment way down here will likely never be seen but I feel it’s important to make this point: not all people have the same cornbread expectations. Trust me, I learned this the hard way after marrying a southern man (I’m from Chicago). Just because it doesn’t meet your expectations does not mean it is a poor recipe. That’s one of the things that drives me mad about online reviews. … Moving on – this was the second vegan cornbread recipe I tried. The first was a huge let down. This one, while not as spectacular as our old cornbread, was great and we have made it many times. We eat it with bulgar chili, tortilla soup, and of course beans. My kids love it with their meal and a second piece after their bowls are cleaned, slathered with honey. Thanks for the great recipe!

Will this recipe work if cooked in an iron skillet that is greased? My non-vegan cornbread recipe consists of white cornmeal, a little SR flour, one egg, buttermilk, applesauce, salt. It is not sweet, we prefer our cornbread more salty. Is this recipe more on the sweet side? I tried another vegan cornbread recipe today & it came out very crumbly (won’t stay together to put Earth Balance on) & very sweet. Not a winner.

Asolutely delicious! I halved the recipe, blended almonds coconut butter and a couple of dates for the fluid and dampened the grits with vinegar and warm water while waiting for the cast iron pan to heat on the wood heater. I used a pan that has a little ridge all around to elavate from the stove top.
The pan oiled liberally with more coconut oil and hot …just poured the whole batch and spread it. Covered with lid and foled towel.
The best! Thank you for the inspiration!

This isn’t very organic but a can of cream style corn ( which is thickened with starch and not milk) would probably work wonders for the texture of this, replacing part of the soy milk. Or add ground flax seed for a little egg-like creaminess-beat it up in some of the milk first.

I have made this many times and absolutely LOVE it. I make it with a GMO free GF flour mix (mainly cornstarch and corn flour as it so happens) instead of regular flour and it turns out great. If you like sweet cornbread, add more maple syrup and taste the batter before cooking it ! Sheesh – I really have to say that some of the negative comments here are quite rude and I am disappointed to see them – it makes me wonder if people are trying to scare others off vegan food or something. Because I saw so many negative ones I figured I should add another positive as I have been using this recipe for several years now quite happily. The reason for the vinegar people who asked … chemically speaking think about it … vinegar + baking powder = fizz = rising cake. I live in the alps so I always use about twice as much baking powder due to the altitude (on any recipe for baking I have to make this adjustment).

In Europe we must use polenta as we have no cornmeal – here we have 3 types of coarsness of polenta and I use the fine one. Tastes just like cornmeal cornbread to me ! Happily this is not like the “betty cracker” box mix of cornbread, which is really cloyingly sweet and bready.

I use it for eating with southwestern stew and chili type dishes, and in the past I’ve added (like many here) chilis or corn sometimes. I normally bake it in a cast iron skillet, like the southern ladies I heat up the oil in the pan in the oven while making the mixture rather than use parchment paper. I didn’t know it was southern – I used to do that in Chicago but I think I must have followed some southern recipes in the past and picked up the habit. I like the crunchy crust that makes.

Today I am baking it to use for Thanksgiving vegan stuffing to be later combined with chestnuts, sage, mushrooms, apples, veggie stock and other goodness !

Oh yeah! Works well as muffins, although they don’t rise up a lot, so fill those cups UP! In my attempt to half the recipe I forgot to half the oil, and they were still great! Added chopped jalapeno, and used a good olive oil. Booyakashaaaaaaaaa!

Made this today in muffin form using coconut oil, almond milk, and Bee Free Honee (just because I got a container of it for free and I need to use it up before my expensive maple syrup). Loved it! The muffins rose a lot more than I expected. Delicious, great texture, and not overly sweet. A great accompaniment to chili, or eaten alone with margarine. Yum!

I am sorry to say that this was a bit of a disappointment. I made this last night for Christmas Dinner. I was a little surprised by how little it rose, even for a vegan baked good. When I tasted it, it was incredibly bland, and as others have said, very dense and a bit dry. But this is the only thing I’ve ever tried from ppk and haven’t liked. Everything else is amazing!

Wonderful recipe! The only changes I made were 1) subbing applesauce for the oil (one for one); and 2) baked in a square 8×8 pan because we like thick chunky cornbread. Of course, smaller pan and thicker bread meant longer cooking time … About 7 extra minutes in my oven. Had it with 13 bean soup that had been in the slow cooker all night – fab meal for a cold rainy December day in New England. Thank you, Isa!

Made this using the following substitutions for flour, canola oil, maple syrup and soy milk, respectively: gluten-free all purpose flour, coconut oil, molasses and almond milk. It turned out a bit dry after baking it for 30 minutes (may have been due to the change in flour) but that can be quickly remedied through steaming in the microwave for 45 seconds in a sealed container with a tiny amount of water. Next time I may add a bit more almond milk or oil to keep this from happening. Overall a great recipe to go off of – thanks! 🙂

This was perfect with my lentil soup tonight! I subbed grapeseed oil for canola, and almond milk for soy due to my soy intolerance, and it was perfect; dense but not dry, nice flavor, and not too sweet, which tends to be my objection to most cornbreads. I was concerned when I looked in the oven after 30 minutes and there was little to no rise, but the texture was great.

This is my go-to cornbread recipe. I substitute the oil with pure pumpkin puree, use almond milk and dice a couple of jalapenos into it! I’ve never had it turn out bad, no matter what type of flour I used- everything from spelt to soft whole wheat. Great stuff.

After reading that some people found this bread to be too dense, I added a bit more oil and baked it on top of vegan chili – casserole style. It turned out really well, and the denser texture leant itself to being paired with the saucy chili.

Yum! Not sure why this got so many negative comments. This was a perfect cornbread to go with my southern style garlicky beans and mustard greens. It came out moist, dense and delicious. I almost used glass as I didn’t have a 9×13 regular pan, but after reading the comments I used two bread pans I have and just poured half the batter in each. I added about 1/4 cup sugar instead of maple syrup since I didn’t have any one hand. I also added a smidgen more oil (maybe a tablespoon more) and added a can of green hatch chilies. Totally will make this again using the maple syrup and maybe apple sauce as someone suggested for an oil free version. Do you think replacing a little bit of the baking powder with baking soda would make it a tad bit fluffier?

We toasterovenpro.wordpress.com will give youStandard toaster ranges which have a thermostat get a grasp on for oven temperature,including an variety for broiling, and they may have timers for online shut off.The temperature bands may turn on and down exactly like in a full-sized oven to steadfastly keep up a typical temperature.Numerous models have guide switches or digital controls.The capacity is likely to be various with rating,and higher ranges sometimes have variable menu positions.Standard toaster ranges are many quickly ideal for basic heat,preparing, and toasting needs.

[…] To make the cornbread waffles, my roommate and I used the cornbread mix from Trader Joe’s and simply veganized the process. Instead of adding milk and eggs, we added regular, unsweetened almond milk and chia eggs. Though you can use flax eggs instead, the chia eggs were a perfect binder and tasted delicious. If you want to make cornbread from scratch, vegan goddess, Isa Moskowitz offers a delicious recipe. […]

Just made this for my non-vegan mother and she said it was some of the best cornbread she has ever had! Not too sweet and not dry. I used a cast iron skillet and earth balance and only baked for 27 minutes. Definitely goes in my recipe book. Thanks!

I have been searching for a vegan corn bread that I love and I’ve found a winner!!! It’s simple, dense (great with a bean dish or southern style greens), the ingredients are some that you would readily have on hand and it’s delish! I know this is an older post, but it’s a good one.

I cannot thank you enough for this recipe! It is absolutely delicious! I didn’t have baking powder (oops!) so I googled a fix for that. I subbed almond milk for soy milk. Added a can of green chilies, a chopped green onion and a small can of corn. I also didn’t have any syrup, but subbed honey without issue. I used a cupcake/muffin tin. They are moist, savory and addictive! If any of your readers are on the fence about making these, go make them now!

Oh my. I made muffins (because I do love muffins), and these are simply lovely. No guacamole, sadly, but hummus made for a fun spread! Geniusly delicious, thank you for sharing this recipe! I’m definitely making these for the next vegan party 🙂

[…] the cornbread bowl, just follow the simple and wonderful directions from “Post Punk Kitchen” here. Instead of pouring the mixture into a sheet-pan, use a deeper form. Grease it and bake for longer […]

Ooh i have never ever had cornbread but been wanting to make it for a few years and oh my god it’s amazing! Mine came out kinda cakey but so tasty and nice smelling. I used all the correct ingredients except not sure about the cornmeal. Wiki’s picture shows something like polemta when you search for cornmeal but mine said maize meal on the packet and was finer
Than polemta. anyway, this is awesome, new favourite food. It’s a bit sweet but I think my soymill was sweetened so that’s why but still goes amazingly well with guacamole!

I made these this morning for my studio to go with some chili that another classmate made. I multiplied the recipe by 1.5 and baked it in two 8x8s, which turned out great. I also used almond milk. Definitely a successful recipe, I would make it again!!

If you try this cornbread recipe, you’ll never make anything but this – it is sooooo good! It’s so good that I often sub the oil for applesauce and it is STILL SO GOOD! Use polenta/coarse corn meal for a much better texture than the fine meal. It works with either, but I’ve had great success with polenta! 🙂 XOXOX Isa!

Just made this tonight and it’s awesome! Thank you so much for the recipes. Grandmother=vegan, Me=at a loss without Isa! I subbed the viniger for lemon juice and after reading previous comments about density, added 1 teaspoon of baking soda after everything had been combined and let it rest for 10 mins then baked. It came out moist, (nicly) crumbly and much lighter than I expected after reading comments. You rock and now my grandmother’s pallet does too 🙂 Thanks again xxxx

Wonderful, easy recipe – and perfect companion to homemade chili. This has actually replaced the cornbread recipe I was using before I found this one, as this one is far more moist. It was a little bland the first time I made it, so I just added a bit more salt. I never usually add any sweetener to my cornbread, but the small amount of maple syrup in this recipe gave it a very subtle sweetness that was delicious, but I may still prefer my cornbread to be completely unsweet. I was baking this cornbread, as directed, in a 9×13 pan, but normally I would pour the batter in a greased and preheated cast iron pan, so that’s what I did the most recent time I made this, and I had the same delicious results. My pan was only a little over 10″, so the cornbread pieces were thicker, but it still only took exactly 30 mins. to bake.

[…] turning them out into a greased pan. I topped the berries with vegan cornbread, recipe courtesy of Post Punk Kitchen. Bake the cobbler at 350 degrees for approximately 35 minutes. This cobbler is not too sweet, which […]

[…] i took those onions, sliced them very thinly, caramelized them slowly and folded them into my go-to recipe developed by isa. the result was not as onion-y as i expected, but the caramelized alliums provided a depth and […]

Ok, I’m going to be one of those people. I loved this recipe! And, I totally changed it! So I noticed some of the comments about flavor, so I preemptively compared it to cornbreads I’ve liked in the past in terms of salt/sugar content. For the record, I have no idea of the authenticity of various cornbreads, all I can say is that I was raise on those little boxed Jiffy mixes so that’s my frame of reference. To suit that taste, I added 1/4 cup granulated sugar to the dry (in addition to the maple syrup), ~tripled the salt (I know I’m a horrible person), and because I cook oil-free I used applesauce, but used an entire single serve cup (~1/2 cup?) to make up for the extra sugar. Turned out PERFECT. New default cornbread recipe. Ppk, you always come through when I need to veganize a classic! I looooves you!

[…] muffin type things, and I’m pretty sure I want more (i.e., I should really get on making some cornbread.) Plus there were different cupcakes, including a couple of gluten free options, which surprise […]

I’m currently baking a cornbread, following your recipe and using a glass pan. And just now, I’m reading this comment of yours : “Sorry you’re disappointed! People really love this cornbread and since it came out dry for you I have to assume it was overbaked or that you used a glass pan.”
So the kind of pan (glass or metal) make a difference ? Could you tell me more about it ?That would be really appreciated. Thanks.

i had great success with this recipe. i used almond milk instead of soy milk. it curdles when you add the vinegar; i used my immersion blender to speed up the whisking process and it emulsified the liquid nicely- no gross curdling, just slightly sweet and sour vegan buttermilk. 🙂 it came out moist enough and perfect.

I am looking to veganize a traditional Thanksgiving dressing recipe my grandmother makes. She makes cornbread dressing and forms patties that are baked on baking sheets. Do you think this recipe would do well mixed into a dressing? She usually bakes a skillet of cornbread, so I’m trying to figure out if it would translate. Thanks!

I made this for the first time earlier this week. Doubled the recipe since it was for an office pot luck (and I had to guarantee that I’d have at least something to eat). I have never made any baked foods from scratch. Normally the vegan “boxed/bag” mixes to provide a vehicle for the cannabis oil/margarine I make. This was very simple and tasted great. I added a can of sweet corn (drained very well) to the batter and I sliced a couple of fresh jalapeños and added a jalapeño rings on top before throwing into the oven. I’ve had cornbread for breakfast and evening snacks all week and still loving it.

This recipe is identical to “The Healthy Family and Home” http://www.thehealthyfamilyandhome.com
Slight difference this web site uses 1/3 cup coconut oil melted. I just made this one and used sunflower oil. Not quite sure if I like it yet. It is a dense corn bread. Not too sweet. Very nice corn taste.

Just made the batter exactly as instructed and used it to make cornmeal waffles. Crispy and delicious. Had them for breakfast, but I can easily see piling them with taco toppings and making a lunch or dinner out of them, too. Thank you!

Mine turned out pretty well and my picky 2 year old really liked it. I did find it a bit dry. I saw in a previous comment that using a glass pan could contribute to this – can you clarify why that is? Also, my son has a soy allergy, so I used oat milk instead of soy milk, wondering if that might contribute? Thanks!

I find this recipe bland and unexciting. I use earth balance butter instead of oil, use a touch extra salt and maple syrup, and sometimes add fresh corn and diced jalapeños. I also use more butter in the batter or brush some over top of the cornbread when it comes out of the oven. Personally, I don’t like dry cornbread.

This was a perfect accompaniment for hoppin’ john at New Year’s. I can’t figure out why it doesn’t work out for some people! Maybe they need to check their oven temps? I cooked it in a cast iron skillet in the oven and it was perfect. Thanks so much for the easy recipe!

This is THE BEST cornbread I have ever eaten. Seriously. I made chili a few days ago and I think I ate more of the cornbread than I did the chili. I highly recommend this recipe.http://whoneedssalad.com

I’ve made this vegan cornbread recipe many times. The recipe even allows for a bit of improvisation. Today I used one cup gluten free cornmeal, one cup course cornmeal and almond milk rather than soy. The results were delicious.